Stand Mixer Tips - Wolf Gourmet SM09 Série Manuel D'entretien Et D'utilisation

STAND MIXER TIPS

GENERAL MIXING TIPS
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Place liquid ingredients into bowl first and then add dry ingredients.
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Always stay near stand mixer during use.
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To begin mixing, use the lower speed settings until the ingredients are thoroughly combined.
This will reduce splattering.
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Always add ingredients as close to the sides of the bowl as possible, not directly into the
moving attachment.
•
Mixtures containing large amounts of liquid ingredients should be mixed at lower speeds to
avoid splashing. Increase speed only after the mixture has thickened.
•
When mixing thin batters, use medium speeds and frequently stop the mixer to scrape the
sides of the bowl with a spatula.
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Ensure butter or margarine is at room temperature before adding to the mixer.
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Add ingredients one at a time, thoroughly mixing after each addition.
•
Add flour a bit at a time.
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If a spoon or other tool is accidentally caught in an attachment or the motor stalls, turn the
speed control to OFF ( ), then unplug.
EGG WHITES
Place egg whites in a clean, dry mixing bowl. Attach bowl and whisk. To avoid splashing,
gradually turn speed control to desired speed. See chart below.
Your stand mixer beats egg whites quickly. Watch it carefully to avoid overbeating. Here is
what to expect:
Frothy: Large, uneven air bubbles.
Begins to hold shape: Air bubbles are fine and compact; product is white.
Soft peaks: Tips of peaks fall over when the whisk is removed.
Almost stiff: Sharp peaks form when whisk is removed, but whites are still soft.
Stiff but not dry: Sharp, stiff peaks form when whisk is removed. Whites are uniform in
colour and glisten.
Stiff and dry: Sharp, stiff peaks form when whisk is removed. Whites are specked and dull
in appearance.
WHIPPED CREAM
Pour cold whipping cream into chilled bowl. Attach bowl and whisk. To avoid splashing,
gradually turn to designated speed and whip to desired thickness. See chart below.
Your stand mixer whips cream very quickly. Watch cream closely during whipping because
there are just a few seconds between whipping stages. Look for these characteristics:
Begins to thicken: Cream is thick and custard-like.
Holds its shape: Cream forms soft peaks when whisk is removed. Can be folded into other
ingredients when making desserts and sauces.
Stiff: Cream stands in stiff, sharp peaks when whisk is removed. Use for topping on cakes or
desserts, or filling for cream puffs.
10
AMOUNT
2 to 8 egg whites
10 or more egg whites
AMOUNT
up to 946 ml
946+ ml
SETTING
up to 10
up to 8
SETTING
up to 10
up to 8